BACON HARVEST CHICKEN SKILLET

4 Servings

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Nutrition

559 Calories

29g Protein

Ingredients

1.25 lbs chicken thigh bone on & skin on (4 thighs)

4 slices of thick cut bacon cut into 1 inch pieces

1 white onion sliced thin

1 lb brussels sprouts halved

1 fennel with bulb sliced thin

3 garlic cloves minced

1 lemon juiced

Kosher salt to taste

Black pepper to taste

1/2 cup pecans roasted and chopped

1 cup chicken broth

1/2 cup white wine

Pinch of thyme

Preparation

1. Preheat oven to 400°. Rinse and cut vegetables accordingly. Set to the side. Prepare chicken and bacon - season both sides of chicken with kosher salt and black pepper & cut bacon accordingly.

2. Set cast iron skillet to medium high heat and roast pecans until toasted (about 5 minutes). Move to cutting board to cool. Once cool, chop pecans finely and set to the side. Add bacon and pecans to the same skillet until bacon is cooked (about 5 - 6 minutes)*. Move cooked bacon and pecans to a plate lined with a paper towel. Set to the side

3. Immediately add chicken, skin side down to the same pan leaving undisturbed until skin is golden brown (about 6 minutes). After skin is golden brown, move to a plate and set to the side

4. Immediately add onion, brussels sprouts and fennel to the skillet. Mix well and constantly for even cook. Cook until vegetables become soft / translucent (about 7 minutes). Add your garlic, kosher salt and black pepper and cook for an additional 6 - 7 minutes. Add chicken (skin side up), pecans & bacon, chicken broth and lemon juice & lemon to the skillet with vegetables. Once all ingredients are added back to the skillet, move to the oven to bake for 20 minutes

NOTE:

(*) I suggest adding the pecans after the bacon is cooked at least halfway so they don't burn!!